6 ways to use homemade chicken stock

We’d bought an organic chicken and I couldn’t bear to waste any part of it, so I boiled up the carcass and made stock – easy it was too.

But then I was left with absolutely no idea what to do with this delicious stock apart from make chicken soup. I didn’t want it to end up in the freezer as an UFO (unidentified frozen object) so I put my thinking cap on and here’s what I came up with:

Soup

Chicken stock isn’t just for chicken soup, of course. Minestrone, in particular benefits from a good chicken stock and any ‘meaty’ soup such as lamb would be a great use too.

Risotto

How could I forget! using good quality stock to make risotto is the difference between something mediocre and something delicious that will be remembered for ages afterwards.

Curry

Instead of using a stock cube, adding home made chicken stock to your curry base adds a subtle flavour. you won’t pick out the chicken stock per se, but you’ll notice a difference in how the curry comes alive in your mouth.

Stew / casserole

This one’s a no brainer. What better way to use home made chicken stock than in a delicious stew or casserole? Where you would normally make a rich gravy, you can use thickened stock.

Rice

Rather than boil rice in water, boil it in chicken stock instead. This makes a delicious, quick meal with the addition of a handful of your favourite vegetables.

Sauces

This one is genius even though I say so myself! If you’re making a recipe that calls for white sauce, instead of using milk, use chicken stock. This adds a richness to the sauce and changes the taste completely.

What about you? I’d love to hear your creative ways for using up home made chicken stock.

I make my own veggie stock and freeze it into ice cubes. They’re so useful as a soup starter or to flavor just about anything, including stir-fries! I’m tempted to try baking crackers with a little stock added in for flavor, too.

Haha, yes, so many times I’ve had delicious chicken stock sitting in the fridge and no idea what to do with it! I used to use it for risotto every time, but we got bored of that, so it ended up lurking at the back of the fridge. I now put it straight in the freezer if I don’t have any immediate plans for it. I just got some out to thaw for pork stew tonight. Pork stock would be better of course, but this particular joint of pork came without bones, so that’s not an option.

I think you’ve covered every use I’ve thought of so far, especially as ‘sauces’ covers so much! I never thought of drinking it, though I do sometimes make up bouillon powder into a hot drink, which is essentially vegetable stock. I might try that.

I used to make stock with quite a lot of salt, but now I often find myself using it in things that also have bacon in, which is highly salted itself, so now I make stock without salt and add salt to the stew or whatever if it needs it.

@Jennifer: Never thought of the crackers idea, or stir fries for that matter – thanks Jennifer!

@Rachel: I don’t tend to use salt either; preferring to add it to the finished dish. I’m still not sure about drinking it – it seems a bit fatty for that; like you; I’d prefer some bouillon! But maybe in winter when it’s cold and dark it would be a good, warming treat …

I always save any chicken carcasses (from roasting whole chickens, buying rotisserie chickens) that I have in the freezer, then cook it with vegetables that I have around. If I have celery or carrots that aren’t getting used up, I’ll pop them in the freezer with my chicken so that all I need to do it throw the mix in a pot with water. I use my stock for soups and cooking rice. Thanks for the great post!

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